Sufganiyot

Step 1

In a large bowl, combine flour, yeast, sugar, and salt. Whisk together.

Step 2

In another bowl, beat eggs and egg yolk together, then mix in warm milk and vanilla extract.

Step 3

Pour wet ingredients into dry ingredients and mix until a shaggy dough forms.

Step 4

Knead dough for 5 minutes, then add softened butter in small pieces while kneading. Continue kneading for 10 minutes until smooth and elastic.

Step 5

Place dough in an oiled bowl, cover with plastic wrap, and let rise at room temperature for 90 minutes until doubled.

Step 6

Turn dough onto a floured surface and roll to 0.5-inch thickness.

Step 7

Cut circles using a 2.5-inch cookie cutter. Place a small spoonful of jam (about 0.5 teaspoon) on each circle.

Step 8

Fold circles in half, seal edges firmly by pressing with fork, then reshape into small balls.

Step 9

Place sufganiyot on parchment paper squares, cover loosely, and let rise for 45 minutes until puffy.

Step 10

Heat oil to 350°F in a heavy-bottomed pot using a thermometer. Oil should be 3 inches deep.

Step 11

Carefully lower sufganiyot into hot oil, 2-3 at a time. Fry for 1.5-2 minutes per side until golden brown.

Step 12

Remove with slotted spoon and drain on paper towels for 1 minute.

Step 13

Mix sugar and cinnamon in a shallow bowl. While still warm, roll each sufganiyah in cinnamon sugar until coated.

Step 14

Serve warm and enjoy immediately.